Zucchini Soup with Herbed Cream

Daily Inspiration S


This soup is really tasty and it makes a wonderful presentation.

Recipe is from Swanson's.


★★★★★ 1 vote

20 Min
25 Min
Stove Top


  • 1/2 c
    sour cream (light, if preferred)
  • 4 tsp
    fresh basil leaves, chopped
  • 4 tsp
    fresh oregano leaves, chopped
  • 2 Tbsp
  • 1 large
    onion, finely chopped
  • 1
    garlic clove, minced
  • 4 medium
    zucchini, thinly sliced
  • 1/4 tsp
  • 3 c
    vegetable broth

How to Make Zucchini Soup with Herbed Cream


  1. Stir the sour cream, 1 tsp. basil, 1 tsp. oregano in a small bowl. Cover and refrigerate.
  2. Heat the oil in a 4-qt. saucepan over medium heat. Add the onion and garlic and cook until tender. Add the zucchini and pepper. Cook 5 minutes or until the zucchini is tender.
  3. Add the broth, remaining basil and oregano, and heat to a boil. Reduce the heat to low; cover and cook for 15 minutes.
  4. Place one-third of the zucchini mixture into a blender or food processor. Cover and blend until smooth (use a kitchen towel over the top to prevent leakage). Pour the mixture into a large bowl. Repeat the process twice more with the remaining zucchini mixture. Return all of the pureed mixture to the saucepan. Cook over medium heat for 5 minutes or until hot. Place one tbsp. of the sour cream mixture on top of each bowl of soup.

Printable Recipe Card

About Zucchini Soup with Herbed Cream

Course/Dish: Cream Soups, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian, Diabetic, Low Carb
Other Tags: Quick & Easy, Healthy

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